Basque Lamb Stew Recipe

• 1 1/2 lb Boneless lamb shoulder
• 1 c. Stock
• 3/4 c. Onions, minced
• 1/2 Tbsp. Garlic cloves, crushed
• 6 med Carrots, 3/4" pieces
• 12 ounce Turnips, 3/4" pieces
• 1/4 tsp Thyme leaves
• 1/4 tsp Rosemary, crumbled
• 1/2 tsp Black pepper
• 1 c. Chicken stock
• 2 Tbsp. Flour

1. You may substitute pork shoulder or possibly beef chuck for the lamb.
2. Use beef stock for beef, chicken stock for pork or possibly lamb.
3. Basic stew: Trim meat of fat and cut into 1-1/2" chunks.
4. Bring all ingredients to boil in 4-quart pot, cover tightly, reduce heat, and simmer 2-1/2 hrs, till meat is tender.
5. Crockpot directions: pile all ingredients into crockpot and cook all day on
6. LOW.
7. When done: skim off and throw away fat.
8. It takes less than 8 min to assemble this stew.
9. Then you can pay it little or possibly no attention as it simmers for about 2-1/2 hrs.
10. Make multiples of the basic stew, then divide stew into 4-serving portions; chill or possibly in airtight containers for up to 5 days, or possibly freeze for up to 3 months.
11. Thaw in microwave-safe container on defrost or possibly in refrigerator for 24 hrs.
12. To assemble: bring basic stew, vegetables, and spices to boil in 3-quart pot.
13. Reduce heat, cover, and simmer 15 min, stirring twice, till vegetables are almost tender.
14. Whisk chicken stock with flour till blended.
15. Stir into stew and simmer, uncovered, 5-7 min, stirring occasionally, till gravy is slightly thickened and vegetables are tender.
16. This stew is also good made with beef or possibly pork.

lamb shoulder, stock, onions, garlic, carrots, ounce turnips, thyme, rosemary, black pepper, chicken, flour

Taken from cookeatshare.com/recipes/basque-lamb-stew-80296 (may not work)